Chicken and Rice Soup: A Comforting Classic for Every Season
When the weather turns chilly or you simply crave something warm and nourishing, few dishes hit the spot quite like a hearty bowl of chicken and rice soup. Each spoonful carries the tender goodness of slow-cooked chicken, the satisfying texture of rice, and the comforting aroma of fresh herbs and vegetables. It’s a meal that feels like a warm hug—simple, wholesome, and deeply satisfying.
Beyond its soothing qualities, chicken and rice soup offers an incredible balance of flavor and nutrition. The rich broth replenishes hydration, the lean chicken provides protein for strength, and the rice delivers the perfect amount of comforting carbohydrates. Whether you’re feeling under the weather, feeding your family on a busy weeknight, or meal-prepping for the week ahead, this timeless recipe never disappoints.
Ingredients Needed
Below is a complete list of ingredients you’ll need for a hearty pot of chicken and rice soup, along with approximate calorie counts per serving:
| Ingredient | Quantity | Calories |
|---|---|---|
| Olive oil | 1 tbsp | 120 |
| Onion, chopped | 1 medium | 45 |
| Carrots, sliced | 2 medium | 50 |
| Celery stalks, sliced | 2 stalks | 20 |
| Garlic, minced | 3 cloves | 15 |
| Chicken breast (boneless, skinless) | 1 lb (450g) | 500 |
| White or brown rice (uncooked) | ¾ cup | 150 |
| Chicken broth (low sodium) | 6 cups | 60 |
| Bay leaf | 1 leaf | 0 |
| Dried thyme | 1 tsp | 5 |
| Salt and pepper | To taste | — |
| Fresh parsley (for garnish) | 2 tbsp, chopped | 5 |
Step-by-Step Cooking Instructions
- Prepare the base:
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for about 5–6 minutes until the vegetables begin to soften and the onions turn translucent. - Add garlic and seasoning:
Stir in minced garlic, thyme, salt, and pepper. Cook for another minute until fragrant, being careful not to burn the garlic. - Incorporate chicken and broth:
Add the chicken breasts to the pot, then pour in the chicken broth and toss in the bay leaf. Bring the mixture to a boil. - Simmer to perfection:
Once boiling, reduce the heat to low and cover. Let it simmer for about 20–25 minutes, or until the chicken is tender and cooked through. - Shred the chicken:
Remove the chicken breasts and place them on a cutting board. Shred them using two forks, then return the shredded meat to the pot. - Add the rice:
Stir in the uncooked rice and let the soup simmer for another 15–20 minutes, or until the rice is tender. Stir occasionally to prevent sticking. - Adjust seasoning:
Taste and add more salt, pepper, or herbs as desired. Remove the bay leaf before serving. - Garnish and serve:
Ladle the soup into bowls and top with freshly chopped parsley for a burst of color and flavor.
Tips for Customizing the Recipe
- For a creamier version: Stir in ½ cup of heavy cream or a splash of coconut milk just before serving.
- Add more veggies: Spinach, kale, zucchini, or peas blend beautifully with this soup.
- Boost the flavor: A squeeze of lemon juice or a sprinkle of grated Parmesan adds a bright finishing touch.
- Make it gluten-free: Use certified gluten-free rice and broth.
- Try different proteins: Swap chicken for turkey, shrimp, or even tofu for a unique twist.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Protein | 28 g |
| Carbohydrates | 22 g |
| Fat | 7 g |
| Fiber | 2 g |
| Sodium | 550 mg |
| Cholesterol | 75 mg |
Serving Suggestions
Chicken and rice soup pairs wonderfully with a side of crusty bread, garlic toast, or a simple garden salad. For a cozy dinner, serve it alongside a slice of warm cornbread or a grilled cheese sandwich. You can also portion the soup into containers for easy weekday lunches—it reheats beautifully and tastes even better the next day as the flavors meld together.
Chicken and Rice Soup: A Comforting Classic for Every Season
4
servings10
minutes40
minutes260
kcalIngredients
IngredienttQuantity
Olive oilt1 tbsp
Onion, choppedt1 medium
Carrots, slicedt2 medium
Celery stalks, slicedt2
Garlic, mincedt3 cloves
Chicken breast (boneless, skinless)t1 lb (450g)
White or brown rice (uncooked)t¾ cup
Chicken broth (low sodium)t6 cups
Bay leaft1
Dried thymet1 tsp
Salt and black peppertTo taste
Fresh parsley, chopped (for garnish)t2 tbsp
Directions
- Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
- Add Garlic and Seasoning:
- Stir in garlic, thyme, salt, and pepper. Cook for 1 minute until fragrant.
- Cook the Chicken:
- Add chicken breasts, chicken broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 20–25 minutes until chicken is fully cooked.
- Shred the Chicken:
- Remove chicken, shred it using two forks, and return it to the pot.
- Add the Rice:
- Stir in rice and simmer for 15–20 minutes, or until rice is tender.
- Finish and Serve:
- Adjust seasoning if needed. Remove bay leaf. Garnish with chopped parsley before serving.
Recipe Video
Notes
- Rice choice matters: White rice cooks quickly and keeps the soup light, while brown or wild rice adds a nutty flavor and extra texture. Just remember to adjust the cooking time since heartier grains take longer.
Consistency tip: If your soup becomes too thick after sitting, simply stir in a bit more broth or water when reheating. The rice naturally absorbs liquid as it rests.
FAQs
1. Can I use leftover cooked chicken instead of raw chicken?
Yes! Leftover rotisserie chicken or cooked shredded chicken works beautifully in this recipe. Simply skip the step where you cook the raw chicken in broth. Add your cooked chicken once the rice is almost done to prevent it from becoming dry.
2. What type of rice works best for chicken and rice soup?
Long-grain white rice is the classic choice because it holds its texture well. However, you can use brown rice for extra fiber and nutrition—just remember that it takes longer to cook. Jasmine or basmati rice adds a subtle fragrance that enhances the soup’s aroma.
3. Can I make chicken and rice soup in a slow cooker or Instant Pot?
Absolutely!
- Slow Cooker: Combine all ingredients except the rice and cook on low for 6–7 hours. Add the rice during the last 30–40 minutes of cooking.
- Instant Pot: Sauté the vegetables first, then add the rest of the ingredients (including rice) and pressure cook for 10 minutes. Let the pressure release naturally.
4. How do I store leftover chicken and rice soup?
Allow the soup to cool completely, then store it in airtight containers in the refrigerator for up to 4 days. If you’re planning to keep it longer, freeze it for up to 3 months. When reheating, add a splash of broth or water since the rice tends to absorb liquid over time.
5. Can I freeze chicken and rice soup?
Yes, you can! For the best texture, freeze the soup before adding the rice—then cook fresh rice when reheating. If the rice is already in the soup, no problem—it may soften slightly after thawing, but the flavor will still be delicious.
Conclusion
Few dishes capture the essence of comfort food quite like chicken and rice soup. It’s nourishing, easy to make, and endlessly adaptable—perfect for family dinners, meal prep, or cozy nights in. With each spoonful, you’ll enjoy the warmth of home-cooked goodness that soothes both body and soul. Whether you follow the traditional recipe or customize it to your liking, this soup is guaranteed to become a staple in your kitchen.
